Whole baked turbot with lemon and herbs

Preheat the oven to 220C/Gas 7.

Heat a non-stick frying pan over a medium-high heat. Brush the lemon slices with the olive oil then sear in the pan for 1-2 minutes on each side until golden-brown. Set aside.

Diagonally score the skin through to the flesh on both sides of the turbot, at 5cm intervals.

Season the slits well with salt and pepper, then stuff each slit with a pinch of thyme and rosemary.

Lay the fish, pale-side down, in a roasting pan. Pour over the vermouth, cover with the lemon slices and dot with the butter.

Roast in the oven for 25-35 minutes or until the flesh is opaque and just cooked (it should come away from the bone easily). Serve.